Author: anon

Do you know why your beer tastes bitter? It’s all because of hops, a lovely flower that makes beer taste better! NY State was once the world’s largest provider of hops, and we’re producing another chapter of our successful Saturday Salon series as we welcome hops farmers, brewers and agricultural specialists for this NYC Beer Week event! This Saturday, February 27th, you can come to the Hops Salon (tickets – $10 online; $15 at the door – are available here) and hear all about the challenges, joys and aroma of hops! Includes beer samples (regular menu available; pay as you go). Plus, as an added treat, we’ll be sampling some hops ice cream!

Featuring:

• John Condzella from Condzella Farms on Long Island
• John Segal from Segal Ranch, a 3rd generation farm that originated in NY State before moving to Washington State
• Jamie Adams of Saint James Brewery on Long Island
• Others TBA

We’ll also have a special keg of Saint James Brewery’s beer on tap (available for additional purchase), a beer not readily available in the city.

And speaking of special beers, have you seen our line-up of SMASH (State Malt and State Hops) beers that we have in rotation for NYC Beer Week? Although our cask of English Mild from Rockaway Brewing has kicked (want to try it? tickets are still available for our co-produced event NYC Brewer’s Choice in Brooklyn on Wednesday, February 24th), we have three other SMASH beers currently on draft with several on deck coming:

• Bridge and Tunnel Tank Fund Saison (currently available)
• Gun Hill Brewery’s “Who Spelt it, Dealt it,” an 8% ABV strong spelt ale (currently available)
• Biodome Classic by Greenpoint Beer & Ale Co. (currently available)
• LIC Beer Project’s NYC Saison (available soon)
• Transmitter Brewing’s NY4 New Yorker Weisse (available soon)
• Acidifus Locale, a spelt, lactobacillus and Bartlett pear sour from Greenpoint Beer and Ale
  
• Sixpoint’s Dry Hop Sour

And don’t miss our two #LiquidLent beer nights:

• Wednesday, February 24th from 5PM – George Flickinger from B. United will bring us a cask of a Trappist beer from Austria: Stift Engelszell’s Gregorius
• Thursday, February 25th from 6PM – Chimay reps will be in the house with two drafts (the white, a tripel, and the blue, a quad) and all their bottles available

Plus, we’ll be sure to save a few special brews for Sunday’s Lechon Craft Beer Lunch (on February 28th). You’ll want to spend your beer week at the unofficial “clubhouse” of NYC Beer Week. You never know which beer celebrity you’ll bump into next!

It’s almost here: NYC Beer Week returns Friday, February 19th, through Sunday, February 28th, and Jimmy’s No. 43 is once again the unofficial “clubhouse” for the week. We’ll have tastings, featured SMASH (State Malt and State Hops) beers made especially for NYC Beer Week, and ticketed events throughout the 10-day event celebrating the local beer scene.

Among our Beer Week programming is a special rare beer tasting led by writer Brad Japhe, who has chosen 10 of his favorite brews that we will sample and pair with both vegetarian and whole Lechon hog plates from Tito King’s Kitchen at Jimmy’s No. 43. This ticketed event (limited seating), will include the following beers (subject to last minute substitution):

• Deschutes — Abyss, Rye Barrel 2015
• Deschutes — Abyss, Cognac Barrel 2015
• Goose Island — Bourbon County Stout, Vanilla Rye 2014
• The Alchemist — Focal Banger
• Cigar City — Oak Aged Jai Alai
• Lost Nation — Saison
• Forbidden Root — Divine Mud Herb-infused Imperial Stout
• Oxbow Beer — Saisons
• Aged Belgian Lambics
• Captain Lawrence — Sours
• Plus beers from Grimm Artisanal Ales, Finback, Transmitter and Other Half

Other events for the week include:

Who wants to “drink like a monk”? We’ll be kicking off the Lenten season next week with our own special take on Mardi Gras/Carnivale, as we usher in our annual Liquid Lent (40 days of amazing beers, tastings and meet-and-greets!) when we’ll feature Belgians, abbey beers, large bottle format brews by the glass and some great programming heading into the annual NYC Beer Week (taking place from February 19-28).

Starting on Tuesday, February 9^th from 6 p.m., we celebrate“Carne-val,” our own special take remembering the origins of Mardi Gras/Shrove Tuesday. We’ll have a whole roast “Lechon” pig from Tito King’s Kitchen at Jimmy’s No. 43 (pay as you go) and some killer tunes courtesy of live music featuring the N’Orleans blues and jazz sounds of George Kilby Jr’s “Mardi Gras Revue.”

At midnight, we will segue into Liquid Lent: 40 Days of Drinking Like Monk, when we’ll feature Belgian and abbey ales along with some great tastings (look for an Orval Night – TBA and a Chimay Night on Thursday, February 25^th with plenty more TBA).

Inspired by a blogger who decided to live on beer for Lent, Jimmy’s No. 43 is joins five other East Village craft beer establishments (Burp Castle, ABC Beer Co., Malt & Mold, East Castle and Proletariat) to celebrate Liquid Lent, the time when we focus on renewal and wait for spring… all while drinking some amazing craft beer!

We expect beer luminaries to be dropping by for meet-and-greets and tastings all month long. We hope to see you as we celebrate the closing weeks of winter with Liquid Lent!

“Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.”
― Robert Burns

We’re very excited for the first time ever to host a Robert Burns night as the poet himself would have done: With fine whisky! We’ll be celebrating Foraged Cocktails week beginning tonight, January 25th, at 7 PM, with a Robert Burns Night and Whiskey Prix Fixe Tasting: Join guest host Brad Japhe for a night of poetry, whiskey and food pairings, as we sample eight different single malt whisk(e)ys from America and Scotland.

Tonight’s revelry will be followed by a full week of spirit-centric tastings and events as we welcome some of the region’s (and world’s) best whiskeys, mezcals, brandies and more for a full week of tastings and programming inspired by Amy Zavatto’s new book, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients. Foraged Cocktails Week will offer the freshest and best ingredients for custom cocktails as well as many guided tastings by the distillers themselves.

Among the programming (subject to change):

• Spirits Sampling and Meet-and-Greet: We will be featuring custom cocktails (pay as you go) from different distillers throughout the week who will sample their spirits and chat about their distilleries with Neversink Apple Brandy (Thursday, January 28th) and both El Buho Mezcal and Catskill Provisions (Friday, January 29th)
• High West Spirits Meet the Distiller (Wednesday, January 27th, from 7-9 PM) – we’ll have High West founder David Perkins sampling whiskeys ($10 at the bar gets you food and whiskey samples)
• Foraged Cocktails Salon on Saturday, January 30th: From 1-4 PM we’ll have several panels and tastings, along with book signings by Amy Zavato, including John Henry (El Buho), Claire Marin (Catskill Provisions) and others TBD

Winter is a great time to get in the spirit(s), so be sure to join us this week for Foraged Cocktails!